The Effect of Polysaccharides Extracted from Porphyra on the Quality of Prawns Subjected to Cold Storage
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Abstract:
Prawns are nutritious, but are susceptible to spoilage. The aim of this study was to investigate the effect of polysaccharides extracted from Porphyra on the quality of prawns during cold storage, in order to prolong the shelf life of cold-stored prawns. The prawns treated with 0.8% polysaccharides from Porphyra, and those from the control group were stored in a refrigerator at 4 ± 1 ℃ for 8 days. The sensory quality of the prawns was assessed on days 0, 2, 4, 6, 7, and 8. The biological index (total bacterial count) and chemical indices (pH value, total volatile basic nitrogen [TVB-N], thiobarbituric acid [TBA], and K value) were measured, and a sensory evaluation performed in order to assess the change in the quality of prawns during cold storage. The results of these analyses showed that prawns treated with polysaccharides from Porphyra had significantly lower total viable count, pH, TVB-N, TBA, K value, and sensory scores, compared to the control group. Polysaccharides from Porphyra extended the shelf life of prawns by 3 to 4 days than that of the control group, during cold storage. Hence, polysaccharides extracted from Porphyra effectively inhibited the propagation of bacteria and slowed the anti-oxidation of fat, thereby prolonging the shelf life of prawns. Therefore, this method could be applied for the preservation of prawns during cold storage.
